June 12, 2013

roasted vegetable enchiladas

Boy, it's been a while since I posted a recipe here on the ol' blog! It's not because I haven't been cooking, but mostly because I've just been either doing repeat recipes or else I've been too lazy to take a picture and post it (disclaimer for the awful picture: I was too lazy to pull out my good camera until it was pitch dark outside so this is what you get with bad lighting). Last night, though, I instagrammed a picture of our dinner of roasted vegetable enchiladas and a bunch of people requested the recipe. Let me tell you, it's a keeper. Definitely one to be making over and over again. I'm trying to eat more vegetarian meals which is hard to do without being totally carb loaded. This recipe does have corn tortillas but I put a limited amount of cheese, plus it has a boat load of vegetables and (bonus) it is crazy delicious! I adapted the recipe from this one to suit my taste and what I had in the fridge. That's what great about it - you can use tons of different kinds of veggies! Spinach, corn, mushrooms . . .
adapted from here
1 poblano chili, seeded and thinly sliced
1 red bell pepper + 1 orange bell pepper (or two of the same), seeded and thinly sliced
1 cup cauliflower florets
1 cup broccoli florets
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 medium onion, thinly sliced
2 Tablespoons olive oil
1 teaspoon ground cumin
1 1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups salsa
1/2 cup fresh cilantro, finely chopped
2 big handfuls of chopped kale*
8 corn tortillas, halved
1/2 cup shredded Jack or Mozzarella cheese
Guacamole, for serving (recipe below)

Preheat oven to 425. Place chilies, bell peppers, cauliflower, broccoli, sweet potato and onion in a large bowl and coat with olive oil, cumin, salt and pepper. Mix thoroughly with hands and spread evenly on a baking sheet. Roast in preheated oven for 30 minutes (stirring once after 15 minutes) until veggies are tender and starting to brown. Remove pan from oven and reduce heat to 350.

Spray an 8x10 glass baking dish with cooking spray - set aside. In a small bowl (or, in my case, Magic Bullet) mix together the salsa and chopped cilantro. Spread 1/4 cup of salsa on the bottom of the baking dish, then layer some of the tortilla halves on the bottom. Top with 1/3 of the roasted vegetables, a handful of kale and a sprinkling of cheese. Layer more salsa on top, then another layer of tortillas, 1/3 of the roasted vegetables, a handful of kale and another sprinkling of cheese. Repeat a third time, ending with the rest of the cheese on top. Cover with aluminum foil and bake for 15 minutes. Remove foil and turn oven to broil - I turned mine to high but if your broiler is super hot (usually if it's gas) then do it at low - and broil until the cheese is melted and everything is heated through (about 8 minutes but watch carefully!)

Let sit for a few minutes before cutting and serving. Serve with a dollop of guacamole (recipe below), sour cream, Greek yogurt (my favorite) or whatever you like on your enchiladas.

Quick Guacamole (this is my "fast version" that I throw together in a couple of minutes)
3 very ripe avocados
1 lime, juiced
2 Tablespoons minced cilantro
1 scoop salsa

Mash avocados in a medium bowl and add the rest of the ingredients. I like to just reserve a little bit of cilantro and salsa from the above recipe and use it for the guacamole. It makes it especially easy!

*I like the cleaned and chopped organic Tuscan kale from Trader Joe's. It's a dark green color and has a different look than "regular" kale.

1 comment:

  1. oh my!! made these tonight, and they were amazing! they had the perfect amount of spice and combination of flavors and textures. thank you for the recipe!


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